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Sunday, January 23, 2011

Soupe Au Pistou

For my first MtAoFC recipe I choose something simple... Soup.

This Provencal Vegetable Soup with Garlic, Basil and Herbs was simple and easy to make.

I already had most of the ingredients in my cupboard and refrigerator. I just had to go and purchase the fresh vegetables. I made this recipe exactly as the recipe called for however Julia says that you can add other vegetables such as zucchini and red bell peppers.

I however did not use the boiling potatoes that she says to use, I substituted them for red potatoes that were in my pantry. I don't think the recipe suffered for this change.

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I thoroughly enjoyed making this dish and eating it. My husband however complained about the lack of meat in it. I do worry that we eat entirely too much meat.

Ingredients:

3 quarts water

2 cups diced carrots

2 cups diced boiling potatoes

2 cups onions

1 tablespoon salt

2 cups diced green beans

2 cups canned kidney beans

1/3 cup broken spaghetti

1 slice stale white bread

1/8 teaspoon pepper

pinch of saffron

4 cloves garlic mashed

4 tablespoons tomato paste

1 & 1/4 tablespoons dried basil

1/2 cup Parmesan cheese

1/4 to 1/2 cup fruity olive oil

Directions:

Boil water, vegetables, and salt slowly for 40 minutes

Correct seasoning

Twenty minutes before serving

Add beans, spaghetti, bread, and seasonings

Boil for 15 minutes

While soup is boiling, place garlic, tomato paste, basil, and cheese in the soup tureen

Blend to a paste

Then beat in olive oil drop by drop

When soup is read to serve beat one cup gradually into the mixture in the tureen